Caldeirada Rica – Rich Fish Stew

Clean the fish and season lightly with salt. Peel, chop and seed the tomatoes, cut the onions into rings. Remove the seeds from the peppers and cut them into thin rings.

In a ceramic or enamel pot, lightly fry the onions in a tiny bit of oil over medium heat. Add garlic, chopped parsley and tomatoes. Extinguish with vinegar. Make about 15 min, maybe add a tiny bit of water. Season with piripiris, bay leaves, peppercorns, nutmeg and salt, continue simmering on low heat.

In the meantime, cut the fish into pieces of about 6 cm, cut off only the heads of the sardines. Remove the saucepan from the stove and spread out a layer of fish. Put a layer of peppers and another layer of fish on top. Place the sardines on top, butter flakes on top and cover with bread slices. Close the saucepan and simmer over low heat, shaking occasionally.

When the liquid has covered the bread slices, the fish stew is ready. Pour the remaining oil over the fish.

To serve, place a slice of bread and a piece of each of the different types of fish on each person’s plate. Offer the sauce separately. Variations: * Long grain rice can be served instead of bread.

* Replace the swordfish with 600 g of large crabs (unpeeled and with heads).

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